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Chocolate Crepes Recipe

2 cups milk
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons powdered sugar
2 large eggs
2 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

Chocolate Sauce:
1 ¼ cup sugar
2/3 cup cocoa
1 cup plus 4 tablespoons evaporated milk
1/2 cup butter
1/4 teaspoon salt

Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.

Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

Chocolate Sauce:
Stir together sugar and cocoa in small saucepan; gradually stir in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.

Makes 12 servings.

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